MALVA PUDDING CUP CAKES

For the Cupcakes:
1 ½ cups sugar
2 tablespoons butter, melted
2 eggs
2 teaspoons lemon juice
2 tablespoons apricot jam
2 teaspoons baking powder
2 teaspoons baking soda
1 cup milk
2 ½ cups plain flour
For the sauce:
1 cup evaporated milk
1 cup sugar
½ cup butter
½ cup boiling water
For the Topping:
250 ml fresh cream, refrigerated
70 ml icing sugar

Beat sugar and eggs and add the melted butter.
Add the lemon juice, jam, baking soda and baking powder. Add the milk and the flour gradually. Mix well.
Fill cupcake liners and bake at 180˚C for 20 minutes or until risen and slightly brown.
While the cupcakes are baking, mix the sauce ingredients over a low heat for two minutes or until the sugar is dissolved.

When the cupcakes are ready, poke a holes in each and pour 1 tablespoon of sauce over each one.
Return to the oven for 2 minutes and then remove and allow to cool completely.

Note:
Make sure that the cream for the topping is very cold and combine with the icing until a soft form peaks.
Spoon on top of each cupcake and serve.

Tip 1:
Use Muffin liners or only fill your cupcake liners one third so that the edge of the liner is higher than the cake after it has baked. That would make it much easier to pour the sauce and get it on the cupcake and not running over the sides.

Tip 2 :
If you bake cupcakes not higher than 160°C (150°C fan), you will always get a flat topped cupcake.

Recipe posted by Nicolette Fick
Photo: Nicolette Fick